In an attempt to be completely random, I’m posting the recipe for the ad hoc chili I made on Sunday. Which was probably the best I’ve ever made. Should have made more. I’ll make it again while the weather is still freezing.

ROB’S CHILI

1 pound ground beef
1 large onion, peeled and diced
36 oz. tomato sauce
1 bottle of beer (I used Berghoff’s Winter Ale)
4 tablespoons chil con carne seasoning from The Spice House 
16 oz. can of pinto beans
16 oz can of black beans

1. Brown the ground beef, then drain. Empty into a large crockpot and set the crockpot to the hottest setting.
2. Sautee the onion with 2 tablespoons butter for about 5 minutes, trying not to brown the onion too much. Empty into crockpot.
3. Add the tomato sauce, beer, seasoning and beans to the crockpot and stir well.
4. Add your favorite hot sauce to taste. I like things pretty darn hot. You can also throw in some minced jalapenos, tabasco, whatever.
5.  Put on the lid and leave everything alone for an hour. Seriously, no peeking.
6. After an hour, stir again and have a taste. Chances are you’ll want to add some salt. But don’t overdo it.
7. The chili may be on the thin side. So, in a measuring cup, combine about 3 tablespoons of flour with enough hot water to make a slurry. Whisk with fork until smooth; then, while stirring the chili, pour in the slurry very slowly so as to prevent lumping. Add just enough to thicken up the chili slightly.
8. Put the lid back on and lower the heat on the crockpot.  Allow to simmer another 45 minutes or so. 
9.  After you dish it out into bowls top with shredded cheese. Serve with warmed tortillas for dipping.